Currant Jelly
photo by CountryLady
- Ready In:
- 12hrs
- Ingredients:
- 3
- Yields:
-
5 cup jars
ingredients
directions
- Pick over the currants, removing leaves and poor berries but do not stem them.
- Put currants in a colander and wash well.
- Pour into a pot and mash well with a potato masher.
- Boil until the berries become a mush and allow to drip through a jelly bag overnight.
- Do not squeeze the mash if you want sparkling, clear jelly.
- Next morning, measure the juice and put an equal amount of sugar into another vessel.
- Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
- Heat the juice to the boiling point and pour over sugar into another container.
- Stir until sugar is completely dissolved.
- Do not cook mixture.
- Instead, pour into glasses while still hot.
- It will jell perfectly.
- Seal the glasses with 2 thin layers of paraffin and a lid.
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Reviews
-
This works so much better with pectin. It is no longer safe to use parafin wax to seal jellies unless you put them in the refrigerator. Mine are superb and I grow Red Lake and Ben Lamond. The currants were not the problem. They just do not have enough natural pectin in them. They just need a little help. Jelly
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Made it as directed. Either my black currants were to hardy to something was amuck. The drippings might have equalled 1 jar of juice. For me not worth the cost. I reverted to jam but was not happy about it. If someone out there has some advice on what happened let me know. It appears that the currants were the problem.?
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This recipe is fantastic! I needed something simple today, and boy I found it! It worked just like you said! I had black currant and red currant juice in my frig and it needed to be done! What a boost this was to me!I wondered how I was going to get the paraffin off my double boiler...I reheated the water some and used a paper towel to wipe it out. Now the whole experience was so easy compared to what I thought I was going to have to do... before finding this recipe! I am going to try it with crab apple jelly sometime, being they have their own pectin too. Thanks for posting it!
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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